Southern Turnip Greens, seasoned with just a little bacon fat and rich chicken bouillon, is about as country as a recipe can possibly be. Give me a bowl full of greens and pot likker with a wedge of cornbread on the side, and I’m a happy girl.
Okay, everybody. This really is about as Southern as it gets. Turnip Greens. Just thinking about it makes my mouth water.
Whenever the weather turns just the least bit cooler, I always start thinking about turnip greens. With cornbread on the side. And a baked sweet potato. And maybe a crispy, fried pork chop. Oh, my.
Recipe Snapshot: Southern Turnip Greens
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Servings: 6
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Primary Ingredients: Turnip greens, bacon fat, chicken bouillon
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
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“I smiled reading your turnip recipe. EVERY good Southern cook keeps bacon grease on hand. When I lived in CA, everyone thought I was nuts…the question was always WHY do you keep bacon grease??? Definitely a Southern thang!”
— Gooch
What You’ll Like About This Recipe
- It’s an easy, straightforward recipe that doesn’t skimp on the rich, smoky flavors Southerners love.
- It’s lighter on the bacon grease without sacrificing taste.
- Perfect with cornbread or as a side to most traditional Southern entrees.
For readers who enjoy the stories that often surround traditional recipes, I’ve shared some personal memories and thoughts on turnip greens over on my Substack, Notes From the Kitchen.
Ingredient Notes
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- Turnip greens — The star of the recipe. Most Southern grocery stores have fresh turnip greens available throughout the fall and winter months, either in large bunches or pre-washed, cut, and packaged in cellophane bags.
- Bacon fat — It adds a hint of smokiness and depth. Just a tablespoon does the trick! Did you know that you can purchase bacon fat off the shelf now? I always have it in my refrigerator, but if you don’t keep it on hand, that may be a good option for you.
- Chicken bouillon – Enhances the savory flavors in the cooking liquid.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Lightening Up The Seasoning
The traditional way of seasoning a pot of greens is by using either smoked meat (ham hock or turkey leg) or fresh pork. I prefer a smoky taste, but my mother prefers fresh pork in greens. To cook turnip greens using the traditional method, you would put a large pot of water on to boil with your choice of seasoning meat and let that cook for an hour or so until you have a lovely broth. Then, add the greens and proceed from there.
In this recipe, I use a minimal amount of fat in the form of bacon grease. See that one little bitty tablespoon of bacon fat up there with the ingredients? That little bit is not going to hurt anybody, but it will add a wonderful smoky taste to the greens.
The chicken bouillon gives it an additional depth of flavor. In this version, the combination of those two substitutes for the big piece of meat we would traditionally use. You’ll see this same combination of bacon fat and bouillon in my recipe for slow cooked butter beans.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 135 of my cookbook, My Southern Table! Get your signed copy today.
How to Cook Turnip Greens
STEP 1. In a large pot, combine the fresh greens, bacon fat, chicken bouillon, salt, and water.
STEP 2. Bring to a boil and then reduce to a simmer.
STEP 3. Cover and cook for 45 minutes or until the greens are tender. Check the water level during cooking and add more if needed.
STEP 4. Taste and add additional salt if needed.
Pro Tip
You’ll need enough water to cover the turnips by about an inch once they’ve wilted down into the pot. I usually start with about 2 quarts and adjust as needed.
Turnips are like any other leafy green in that they will cook down to a much smaller volume. If the pot is overflowing with greens at first, that’s okay. It’ll only be that way for a few minutes.
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How to Serve Southern Turnip Greens
What’s the point in having turnip greens if you don’t have some cornbread to go along with them? After all, you’ve got all that wonderful pot likker (for those of you not from the South, pot likker (liquor) is the juice in the pot with the turnip greens). Any cornbread you like is fine, but there’s not much better than old-fashioned Hot Water Cornbread.
And for many people, turnip greens are simply not complete without a splash of hot sauce. Specifically, a vinegar-based pepper sauce. Either the Texas Pete or the Trappey’s brand is a fantastic choice! Some cooks add a pod of dried red pepper to the pot. If that’s your thing, go right ahead!
How do you counteract the bitterness in turnip greens?
I’m often asked this question, but honestly, I’ve never noticed a pronounced bitter flavor in turnip greens. However, I do know that others have. The best way to ensure your greens aren’t bitter is to pick (or purchase) them after the first frost of the year. Frost on greens eliminates bitterness. If you grow your own, that’s easy. If you’re buying them from the grocery store, you’d have to ask where they came from and when they were picked. If you can’t confirm whether the greens have been through a frost, simply adding 1/2 teaspoon of baking soda during the final 20 minutes of cooking will do the trick.
How to Store
Cool the greens completely and store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days.
Cooked turnip greens may also be frozen in an airtight container for up to three months. Allow them to thaw overnight in the refrigerator and reheat over low heat or in the microwave.
Questions and Answers: Southern Turnip Greens
- Will this turnip greens recipe work for collards or mustard greens?
Yes! You can use this same method for either collard greens or mustard greens. Mustard greens are a little more tender and may not require quite as much cooking time. - Can I use frozen turnip greens instead of fresh?
Of course you can use frozen, but there is absolutely no comparison with fresh! Frozen turnip greens have something that I’d call a “grassy” flavor, giving them a completely different taste from fresh. - What can I substitute for bacon fat when cooking turnip greens?
I’d encourage you to try either bacon fat or the more traditional smoked meat broth preparation at least once. Nothing else will give you that flavor. However, if you’re interested in a meatless option, try using vegetable broth in place of the water and seasoning, adding a dash of “liquid smoke” if you like. - Is it necessary to add chicken bouillon to turnip greens?
No, it’s not absolutely necessary. But it adds a delicious layer of flavor. You can omit it if you like.
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Recipe
Southern Turnip Greens
Ingredients
- 2 pounds fresh turnip greens cleaned, cut, and washed
- 1 tablespoon bacon fat
- 1 teaspoon chicken bouillon or 1 cube
- 1 teaspoon salt
- Water (see notes)
Instructions
- In a large pot, combine the greens, bacon fat, chicken bouillon, salt, and water (see notes)2 pounds fresh turnip greens, 1 tablespoon bacon fat, 1 teaspoon chicken bouillon, 1 teaspoon salt, Water
- Bring to a boil and then reduce to a simmer.
- Cover and cook for 45 minutes or until the greens are tender. Check the water level during cooking and add more if needed.
- Taste and add additional salt if needed.
Notes
- You’ll need enough water to cover the turnips by about an inch once they’ve wilted down into the pot. I usually start with about 2 quarts and adjust as needed.
- Cool the greens completely and store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days.
- May also be frozen in an airtight container for up to three months. Allow them to thaw overnight in the refrigerator and reheat on the stovetop over low heat or in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This sounded so good, but since it was updated on my 92nd birthdate, I was reminded by my doctor that I have a high potassium count and must be carefull. Hopefully the entire pot has 445mg of potassium and not a small serving.
The nutrition information is calculated by software and is stated per serving. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This is exactly the kind of recipe I was looking for, traditional, simple, and delicious! I actually cut some small cubes of smoked bacon and used that instead of the tablespoon of grease and it was fabulous. Thanks Lana
Yes, bacon or a ham hock is always a great choice for seasoning greens! So glad you enjoyed the recipe.
The turnip greens were cooked just right: tender, flavorful and delicious! Thank you for the recipe.
Glad you liked the recipe, Denise!
Being a cook, your greens are not done. I always buy fresh turnips greens. Cut the leaf from the stem, wash twice in water. Drain on a paper towel. Dice a small onion and garlic together. Add about 2 tablespoons of olive oil or use bacon grease. Than add your turnip greens. Place a top over.
My greens are not done? 🤣😂 I’m most definitely a cook. I grew up in south Georgia and have been cooking Southern food since I was about 14. Right now I’m 71. So, I know how to cook greens. They’re done.
how do I prepare the “vinegar” used with the greens? I assume cider vinegar is used? which smoked pork item adds the loose meat to the cooked greens? How long should the greens (and smoked pork items cook)? Is longer better?
I don’t know what the heck you’re trying to ask exactly, Rick. By the “vinegar,” maybe you’re wanting to know about the vinegar pepper sauce that lots of people sprinkle on their greens? Most of us just buy a jar of Texas Pete Pepper Sauce from WalMart. If you want to try making your own pepper sauce there are about 10,000 recipes for it online. Google “Southern pepper sauce recipe.” Secondly, this recipe does not call for any “smoked pork item” nor does it contain any “loose meat.” The recipe card gives the cooking time for the greens according to the method I outline in the post.
Do I include the turnip stems or removing the leaves from the stems? Considering how long it’s cooking, I’m assuming the stems are ok?
And how about chicken broth instead of water + bouillon?
If you’re cleaning fresh turnips, then yes, you remove the thick parts of the stems. If you’re using washed, chopped, pre-prepared turnips from the grocery store, use them just as they come in the bag. Of course, you can use chicken broth if you like.
Lana, you bringing up greens and cornbread puts a craving on me. I had never used chicken broth until I saw it in your post several years ago. We like some of the root also peeled and diced. I didn’t know greens could taste any better, they can! We have started our collard seeds to set out the end of October. One thing good about frost is sweetening up the greens.
Yes, I agree that the chicken broth really adds a lot of flavor to the greens. And my grandmother always said that greens, particularly collards, were better after the first frost. She was right!
Love all these recipes and have not tried them all… this southern girl loves Lana’s form of cooking using less ingredients. Yum for some🤗
Thank you so much!
Hi, I’m from Florida and my husband is from Alabama. We both met, married and reside in NY State. One day I told him that my mom used to make Turnip greens with corn meal but I didn’t know how to make it and all the ladies from her generation has passed on to glory. So I decided to go online and look for it. What popped up? Your recipe. I was so excited. This will be our dinner tonight. Thank you so much for putting it online. Now our next adventure will be to find how to make Tea-Cakes :).
I’m so glad you found the recipe and I hope your thoroughly enjoy your dinner! And, by the way, all you need to do is a quick search on my site for the best tea cakes recipe.
My husband planted my collard patch last weekend! As a twist, I sauté a couple of slices of thick cut, smoked bacon, remove from my big pot and add the greens then. Proceed to toss and coat the greens then add water to cover. We like subtle spice so I add a couple of tablespoons of a Cajun spice mix called “Slap ‘Yo Mama”. It’s available online. Never add sugar! We also love any kind of field peas and fix the same way. BTW you can always add water but starting with too much can affect the flavor!
I’m home with the flu, and could cry this looks so good! I wish I had a bowl in front of me right now, with some pepper vinegar (both for flavor, and to clear out my sinus’s!) My grandparents raised pigs, but they did not get our greens!
So sorry you’re not feeling well! A big bowl of greens would help me, too, if I had the flu :-)
I use plain cornmeal
Lana,
By the way bacon grease keeps very well in an air tight container in the freezer and tastes like you just fried the bacon. ;)
I’m from SW Georgia, Beth, but we never called this “fried” cornbread, always corn pone. And yes, you can cook it on top of the stove but it makes a big mess. That’s why I like to put it in the oven :-) We also do a very thin cornbread that is always fried on top of the stove and we call that “Lacy Cornbread.” It’s light, thin and full of holes…looks like lace almost!
I live in Southern South Carolina. The Greens really should only be cooked for only a few minutes. They keep the nutrition and are not slimy, with a little crunch. Cook the Collard the same. I put water in a pot, add ham hocks, and some raw bacon. I let the water boil for 30 minutes to get the flavor in the pot for the greens. I keep it boiling, add the green, cover it with a lid, and cut the burner off. Done
Well, I and thousands of other traditional southern cooks would beg to differ with you. If you want bitter, undercooked greens go right ahead by all means. I’ll cook mine done. And, by the way, I’ve never had slimy greens.
Hi Lorri – there are so many different kinds of cornbread. Some of them use water and some use buttermilk. I usually use buttermilk in the ones that are thicker and more cake-like. Water is one of the things that make pone bread (or hoe cakes) turn out flatter. About the sugar in the greens…I have never in my life put sugar in greens and they don’t taste bitter to me. Bacon grease I keep in the fridge for sometimes as much as six months. Just smell it to make sure it doesn’t have a rancid odor before you use it.
No, you don’t have to turn it but you should be sure and spoon some of the hot oil over the top when you put it in the oven. I cook it that way to avoid some of the mess the stovetop cooking makes :-)
Yep, that’s about as good as it gets. You know, the old folks always said that greens taste sweeter if they are picked after the first frost. If I had any planted, they would be pretty tasty after last night. When there’s a bit of cool in the air, nothing can match turnip greens, corn pone, and roasted sweet potatoes. Yum!!!
Miss P
Lana,
I smiled reading your turnip recipe. EVERY good Southern cook keeps bacon grease on hand. When I lived in CA, everyone thought I was nuts…the questions was always WHY do you keep bacon grease??? Definitely a Southern thang!
The corn pones recipe reminds me of of Sunday dinner at my Grandmothers. YUM!!! And it was dinner, NOT lunch! :-)
Absolutely! I keep a little jar of bacon grease in the refrigerator all the time. I don’t use it as often as I used to, but it’s always there…just in case. And, yes, it was dinner, not lunch! And later that evening was supper.
Yep, Breakfast,Dinner, Supper. Mississippi girl here.
Right? I could have turnip greens three times a day, too!
Oh this is making me hungry! I love greens, all kinds of greens. I married a southern boy and being from an Italian family, well the greens were right in there! Never made pones, so I’m putting your recipe on my must try list! Thanks for sharing it Nana Lana.
Nana Nana – that is my kind of eating … a bit healthier than mine Istill use a smoked ham hock), chicken broth a tad of sugar….